Chef notes
This is the ultimate dip — because it isn't just a dip! One of the best-selling sandwiches at BIRD bakery is our Spinach-Artichoke Grilled Cheese. Butter two slices of brioche bread, melt one scoop of spinach-artichoke dip in a skillet or on a griddle. Melt your cheese (I love havarti or Gruyère) and assemble for a perfect salty, savory, not-your-average grilled cheese sandwich. Cut into quarter triangles and serve on a platter for game day.
Technique tip: Drain and pat the spinach dry thoroughly.
Swap options: Swap sour cream or Greek yogurt in place of mayo. Add 1/2 cup of shredded Gruyère cheese for a fruity, nuttier flavor profile. Use tarragon instead of basil. If not using basil, I love to add chopped jalapeños for a little kick.
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